Making your own pure White Bread
with NO preservatives, no additives!
NOW~ fully illustrated (my photos) of the
whole process, from prep to clean up! Also note:
I now bake TWO loaves at the same time, so in
some photos, you may wonder why there are TWO
of everything. You will just need ONE bowl of
pre-measured sugar, one bowl of yeast, etc.
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the many photos showing the entire process!
Because my IBS/FM health/diet demands foods low in fiber, and NO
added chemicals of any kind, this is the soft white bread I make!
Often doctors will say to us IBS sufferers - eat MORE fiber! The
reverse is often true! More fiber = more IBS (irritable bowel syndrome) pain!
For this bread to come out right, it
presupposes you use
this convection bread maker and live at or near sea level,
like on the southern California coastal environment! Making
bread is a science, reacting to each ingredient and your environment,
inside as well as outside your home!
Allow 3 hours for this whole process. This is NOT rapid rise bread!
(better bread this way)
Also because it has no preservatives, you do have to store your bread in an
air tight plastic food storage bag after it is baked. (I squish the air out) and eat
it within 3- 4 days, or freeze.
NOTE! DO NOT EVER EAT RAW DOUGH!! IT HAS UN-RISEN YEAST
IN IT AND CAN CAUSE SERIOUS PROBLEMS TO YOUR TUMMY~!
You need these ingredients:
2 1/2 teaspoons Fleischmann's Active Dry Yeast
3 cups + 4 level tablespoons well packed Gold Medal BREAD flour
tablespoons Pure Cane Sugar
1 1/4 cups pure water
1/4 teaspoons salt
HOW TO MAKE THE BREAD
In advance, make sure your bread pan will sit snugly
into the bread machine, gently tug on it's handle to make
sure it will not 'pop off' its holders. If it does, gently pound out
each side of the pan (on the short sides) to 'widen' it slightly.
Sometimes the bread pan will pop up/off the holders during kneading,
and then your paddle will not be able to mix the ingredients.
1. FIRST put the salt in the bottom of the bread pan. Swish around to dissolve it.
(yeast is killed by salt, but is crucial for your loaf to taste right)
2. Place 1 1/4 cups water that is ROOM TEMPERATURE (+ heat in microwave 15 seconds)
in the bread pan. Swish the water around until the salt dissolves. I use a 2 cup Pyrex measuring cup.
I also use my pure/plain bottled water that has warmed on the kitchen counter for 24 hours.
Have ready: pre-measured Pure cane sugar in a small bowel:
Gold Medal BREAD flour - 3 cups + 4 tablespoons.
*ALWAYS pack your flour in the cup with your
spoon! Do NOT just pour the flour in - pack it down!
This type of flour makes better bread for THIS recipe when it is
dryer. BUT NOTE! You may have to adjust up or down
the amount of flour, as your own climate, indoor climate
(AC or heating) can affect how the loaf comes out!
If the dough is too sticky and a bit cool, it's too wet, add more flour
if the dough is so dry the paddles struggle to knead it, add more water-
just 1 teaspoon at a time (open lid, pour spoon of water in, let it mix)
Depending on your environment, this may take a few tries to get it to
come out right. The seasons affect the bread too. It takes patience to LEARN
how to make your loaves come out right. TAKE NOTES if you make changes!
the 4 tbs 'extra' flour is a well packed LEVEL tablespoon!
Next, add the flour to your pan of water. It will float. Using a spoon, gently make the flour level.
Next, pour the pre-measured sugar in a mound on the center of the flour.
Using a spoon, hollow out the sugar to receive the yeast. (yeast 'eats' sugar)!
Pour your PRE WARMED yeast into the hollow.
STORE YOUR JAR OF YEAST IN THE FRIDGE. It will cause the
yeast to go dormant. I set it out in a soup bowl 3 hours before I want to use it,
to warm it up, and help it become 'alive' and ready to make your bread rise! :)
This is how your ingredients should look before you plug in your machine~!
NEVER PLUG IT IN UNTIL YOU ARE READY TO START THE BREAD MAKING PROCESS!
Remember! It is critical you layer in the ingredients in the order
that I specify! Bread making is truly a science! :)
Next, plug in the machine. It will beep.
Push these buttons in this order:
IMPORTANT! Press button # 1 - TWO TIMES
Press button # 2 - TWO TIMES! This selects the
size of loaf and the darkness of crust.
Next Press button # 3 (start) button once.
NOTE~ YOUR COUNTER WILL BEGIN GOING BACKWARDS,
COUNTING DOWN TO THE COMPLETION OF THE LOAF OF BREAD.
Once you hit button # 3, you will hear the machine start to kneed the dough.
It will beep after a bit, which means you can add nuts, etc. BUT! - I do NOT add
anything, so ignore this set of beeps.
BE SURE TO KEEP YOUR BAG OF FLOUR IN A FOOD STORAGE
BAG TO PROTECT FROM BOTH BUGS AND MOISTURE! I USE
THE SAME BAG, WITH THE FLOUR TAPED SHUT WITH HANDY LOW TACK
PAINTER'S TAPE! ONE 5 LB BAG OF FLOUR SHOULD MAKE
ABOUT 4 LOAVES OF BREAD.
NOW BACK TO THE BREAD MACHINE....
After a while, when the counter hits 226 it will stop kneading for the 1st rising time.
NOTE! in about 25 minutes it will beep again and this is the IMPORTANT STEP for
you to make a nice loaf with NO 'paddle hole' in the bottom of the loaf!
When your counter hits 135 it will BEEP AND KNEAD ONE MORE TIME!
A dinner plate and small bowel of flour. Wash your hands and
leave them damp! Take some flour in your hands and rub all over
your hands...also sprinkle a light layer of flour onto the plate!
You will see many paper towels in my photos... I like to use CLEAN
NEW paper towels for various parts of the process In this case
the folded paper towels are to use to clean the spindles after
your ball of flour is dumped out on the plate...
**close the lid of the machine after taking the pan of dough out, to keep the heat in!**
then gently turn the pan of dough upside down over your floured plate -
gently shaking it until it falls out. Sometimes the paddle will fall out,
sometimes it will stay in the dough. Gently remove it from the dough.
NOTE: this machine has an odd habit of leaving a bit of dark greasy residue on the paddle
and it's spindle. I use a paper towel to reach in and wipe the spindle off as well as pick off
any dough with the dark stuff on it. It will not harm you, but I'm picky! :)
You must find the paddle, pull it out and re-shape the flour into a oval ball.
NOTE! Work as quickly as you comfortably can, to keep the HEAT in both the
dough itself and the bread machine (remember- close the lid until ready
to replace the dough!). Also note! I use that same folded paper towel to
wipe the moisture off the INSIDE of the bread machine's lid window so I can
see inside! It's fun to watch the bread as well as checking on it.
AFTER your dough ball is back in the machine,
place your doughy paddles in a small bowel, fill with detergent and soak!
Also note: if you forget or miss the beep for this stage, all that will happen
is that the paddle will stay in the bread...when the bread is baked and cooled
I use a small pairing knife to go around the paddle and work it out, leaving as
much of the bread as possible. I also never worry about that residue, other than
to pick it out if/when you see it- of any part of the bread as you slice it.
SOMETIMES the paddle will stay in the pan when you shake the baked loaf out.
It will leave an even larger hole in the bottom of the bread. This can not be helped-
that is why it's good to watch the bread counter and be ready to do the paddle-removal!
*Also, I look at the position of those paddle-spindle BUMPS of metal in the bottom
of the bread machine - you need to line up the bottom of the BREAD PAN'S spindle
metal to go between those bumps... i.e. - if the bumps are horizontal, make the spindle
metal vertical (looking at the bottom of the bread pan, after you dump the raw dough out
onto the plate... or vise versa).
REPLACE THE PAN WITH THE BALL OF DOUGH, QUICKLY SHUTTING THE LID.
FOR GOOD MEASURE I PRESS THE START BUTTON AGAIN. It's probably not necessary
but that's just my habit.
NOW you are ready to leave the machine to finish it's last long rise. It will
turn on it's convection baking at 40 minutes. It will beep when it is done.
IMPORTANT! Take the bread out of the pan ASAP when the machine beeps for
the last time- when the counter has hit 00. (use oven mits, it's hot!)
If you do not, the machine will keep the bread warm - the loaf will become soggy.
HAVE READY: Heavy oven mits and a clean folded paper towel to shake the loaf
of fresh baked bread out onto~
(my flashlight is nearby to help me look into the machine at any time)
This photo shows the bread at full rise- sometimes it will rise
so much it will stick to the inside of the lid. Gently shake it loose/off.
Set your bread to cool on a rack... I use my oven rack, with a paper towel on it,
leaving the oven ajar. I let it cool for at least 3 hours if not more. NOTE! With this
type of bread, the crust will be HARD... I trim off the bottom and sides, slicing with
a bread knife on a bread board. I also can't help but munch on the top edges of the
light top crust...it's tasty! ;) NOTE! BREAD KNIVES ARE VERY VERY SHARP!
I have sliced my hand/thumb many times until I learned how to hold the loaf and slice.
I BLED A LOT- so do be careful!
Sometimes the bread will rise and sort of lay down over the edge of the
bread pan. It's a bit of a challenge to gently push the side of the bread
back so the handle of the pan will come upright...
USE OVEN MITS, IT'S HOT!
This is what the bottom of the loaf will look like if you
forgot to remove the paddle at the 135 counter time... it is
embedded in the bread DO NOT REMOVE UNTIL LOAF IS COOL!
(usually about 3 hours - the cooler the loaf, the easier to slice it)
Here is how I cool my bread - again with paper towels
on my oven rack, and the door left JUST ajar.
Once the bread is cool, set paper towels all around...this type of plain bread
crust is VERY crumbly...crumbs will go all over. Set our your bread
board and bread knife (you MUST use a true bread knife to slice!)
STEP 1- SLICE OFF THE BOTTOM CRUST! IT IS VERY HARD
AND WOULD HURT YOUR IBS intestines if you ate it! Discard it!
Set the loaf upright...slice off the end crust- discard, then slice off
the end piece that will be a bit more solid to start...
Then I slice off the side crusts (this for me is a time saving thing
for when I want to eat some bread-I cannot tolerate any crust but the top)
At this point I have sliced any bread that stuck out on the sides of the top -
oh - it's tasty to munch on....but chew it well for your tummy comfort!
LASTLY: PLACE your slices IN A ZIP LOCK FOOD STORAGE BAG
AND IMORTANT - SQUEEZE THE AIR OUT!!
Lastly, some clean up tips~
Using the oven mits- place your empty pan in the sink and fill with
dish detergent and allow to soak the little ball of bread that has stuck to the spindle.
HAND WASH your paddle, pans, etc. Once in a while use a warm wet paper towel
to 'wash' the inside/top' of the bread machine's lid...or to wipe the flour dust out
of the bottom of the machine (under the pan).
So there you are... with bread as pure as possible for users like us- those with sensitive
systems like IBS, FM, etc. that cannot tolerate chemical additives of commercial bread!
~Thank you to visitors for taking the time to visit this page!~